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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup bertolli alfredo sauce
- 11 bread (x 15-inch focaccia)
- 4 oz. shredded mozzarella cheese
- 2 cloves garlic (thinly sliced)
- 2 Tbsp. dri in oil pack sun tomato (chopped, drained)
- 1 cup arugula (packed fresh, basil or spinach leaves)
- 1 Tbsp. Bertolli Classico Olive Oil
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Directions
- Preheat oven to 425°.
- Spoon Sauce over focaccia. Top with mozzarella, garlic, tomatoes and arugula; drizzle with Olive Oil. Bake 8 minutes or until cheese is melted. To serve, cut into squares.
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